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Creamy Pumpkin Ice Cream
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
210 minutes
Indulge in velvety pumpkin ice cream - a must-have for fall gatherings and Thanksgiving feasts.
Ingredients:
  • 1.5 cups half-and-half
  • 6 egg yolks
  • 0.75 cup white sugar
  • 0.5 teaspoon vanilla extract
  • 0.75 teaspoon pumpkin pie spice
  • 1.5 cups canned pumpkin
  • 1.5 cups heavy whipping cream
Instructions:
  • Gently warm the half-and-half in a saucepan on medium-low heat until it's almost boiling, approximately for 5 minutes.
  • Whisk together egg yolks, sugar, and vanilla extract until smooth. Slowly mix in half-and-half to temper the eggs, then stir in pumpkin pie spice.
  • Transfer the half-and-half mixture back to the saucepan and gently heat over medium-low heat until slightly thickened but not boiling, about 10 minutes. Take the saucepan off the heat, then whisk in the pumpkin and whipping cream until velvety smooth. Strain the mixture through a fine-mesh strainer into a bowl. Chill the pumpkin mixture in the refrigerator until cold, approximately 1 hour.
  • Pour the pumpkin mixture into an ice cream maker and simply follow the manufacturer's directions for creating delicious ice cream.

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